How to Whisk Matcha with a Chasen: Basic Technique

You don't need to know tea ceremony etiquette. With a chasen (bamboo whisk), you can make authentic matcha at home. A chasen creates a fine foam that lets matcha's flavor spread smoothly. This article covers how to use a chasen and make delicious usucha.

What is a chasen

A chasen is a bamboo tool for whisking matcha. They come in different types based on the number of prongs: 80-prong and 100-prong are common. Beginners should choose a 100-prong chasen as it creates foam more easily.

Tools needed

Tool	Purpose	Substitute
Chawan (tea bowl)	Bowl for whisking matcha	Wide, deep bowl
Chashaku (tea scoop)	Bamboo spoon for scooping matcha	Small teaspoon
Chasen	Whisk matcha to create foam	(See substitutes below)
Tea strainer	Remove clumps	Fine-mesh sieve

How to make usucha

Preparation

Step 1: Soak the chasen in hot water

Pour hot water into the chawan and dip the chasen prongs, moving gently. This softens the prongs and prevents breakage. Pour out the water and wipe the bowl dry.

Step 2: Sift the matcha

Sift matcha powder through a strainer into the chawan. Use about 1.5-2g per serving (roughly 1 teaspoon). This eliminates clumps for a smoother result.

Whisking

Step 3: Add hot water

Pour 70-80ml of water at about 80°C. Let boiling water cool slightly before using. Too-hot water increases bitterness. Tip: pouring boiling water into another vessel lowers the temperature by about 10°C each time.

Step 4: Whisk in a W motion

1. Hold the chasen handle lightly
2. Use your wrist to whisk quickly back and forth (imagine drawing a W)
3. Don't stir in circles; use straight back-and-forth motions
4. Start at the bottom to dissolve matcha, then raise the whisk near the surface to create foam
5. In 15-20 seconds, a fine foam should cover the surface

Step 5: Finish

Slowly lift the chasen from the surface. Drawing a small circle in the center as you lift creates a beautiful finish.

Common mistakes and solutions

• Clumps remain: Matcha wasn't sifted, or too little water. Always sift through a strainer first
• No foam: Stirring in circles or using the whole arm. Switch to straight back-and-forth motions
• Too bitter: Water temperature too high. Cool to about 80°C before whisking
• Foam disappears quickly: Foam is too coarse. Whisk near the surface for finer bubbles

Chasen care

1. Rinse the prongs immediately after use with water (no detergent)
2. Place prong-side up and air-dry in a ventilated area
3. If you have a kusenaoshi (chasen stand), use it to maintain the shape while drying

In HCMC's high humidity, dry thoroughly to prevent mold before storing.

Without a chasen

• Mini whisk: Move quickly back and forth
• Electric milk frother: Convenient but foam tends to be coarser
• Shaker bottle: Add matcha and hot water, shake well. Great for iced matcha

Matcha whisked with a chasen has an exceptionally fine foam and smooth mouthfeel.

Summary

Whisking matcha with a chasen comes down to three steps: sift the powder, control water temperature, and whisk back and forth with your wrist. These simple steps let you enjoy delicious usucha at home.

Matcha powder is available on the Farmi app. Download Farmi and enjoy authentic matcha in HCMC.

Note: This article and some images were created with the assistance of AI (artificial intelligence) and reviewed by the editorial team before publication.